Tomatillo-Jalapeno Chutney

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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12 medium tomatillos (about 1 lb), husked, rinsed, and chopped
2 small red bell peppers, seeded and diced
1 small green bell pepper, seeded and diced
8 scallions, thinly sliced
4 jalapeno peppers, seeded and minced
2/3 cup red wine vinegar
1/2 cup fresh corn kernels (1 small ear)
1/4 cup firmly packed light brown sugar
1 Tbsp chopped cilantro
1 tsp salt
1 clove garlic, minced
1/4 tsp cayenne powder
1/4 tsp ground cumin


In a large saucepan, bring all the ingredients to a boil, stirring frequently. Reduce the heat and boil gently until thick, stirring occasionally, 30-35 minutes. Let cool completely. Cover and refrigerate until ready to serve. Makes about 2 cups.

From The New Texas Cuisine.